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Carrot Donut

 By
Ramon Morato - Global Creative Innovation Leader for the Cacao Barry brand
 
Carrot cake
Cream cheese filling
*2x3 Atomised Glucose Meringue
Zephyr caramel chocolate cream
Zephyr white chocolate paint
Finishing
  

 

Carrot cake

INGREDIENTS PREPARATION
375g Muscavado sugar
375g whole egg(s)
Mix
750g grated carrot
Incorporate
375g weak flour
38g baking powder
10g cinnamon powder
6g ground nutmeg
80g almond powder
100g desiccated coconut
Add
280g sunflower oil Mix

Pour into donut-shaped silicon moulds.

Cook in the oven at 170 ºC.

Cream cheese filling

INGREDIENTS PREPARATION
410g Philadelphia type cream cheese
Warm to about 20ºC.
40g milk
1g fine salt
Heat
Add previously hydrated
Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30ºC.
150g meringue 2x3 Add the previously whipped

Mix and measure out about 45 g into moulds 10 cm in diameter.

Place the rest of the filling in tubes which you can use for decorating.
Freeze.

*2x3 Atomised Glucose Meringue

INGREDIENTS PREPARATION
200g pasteurized egg whites
300g atomised glucose 
Combine and heat to about 50°C, whisking constantly.

Beat or set aside.

Zephyr caramel chocolate cream

INGREDIENTS PREPARATION
400g fresh milk 
100g cream
100g egg yolks
3pod(s) vanilla
Make 600g custard base with
3g salt
Incorporate
Pour on and emulsify
80g salted butter
    Add at around
     40°C

    Finally pre-crystallise at about 30ºC and keep in the fridge for at least 12 hours.

    Zephyr white chocolate paint

    INGREDIENTS PREPARATION
    Melt at about 40°C.

    Put into the spray gun and paint on to the frozen cake to obtain a velvety effect.

    Finishing

    INGREDIENTS PREPARATION

    Once the cake has cooked in the moulds, leave to coll in the moulds and pour the cheese mousse on top, then freeze.
    Afterwards turn out the cake and cover on both sides with Zéphyr™ white chocolate paint to get a velvety effect.
    Place a sheet of Zéphyr™ caramel on the top along with a quenelle of creamy Zéphyr™ caramel.

    Decorate to taste 

    Q.S.

    carrot micro-shoots

    Q.S. carrot cubes

    Q.S. sliced almond

    Q.S. cinnamon powder